The national course in home economics

Melt a little butter in an omelet pan, sprinkle salt on it and break into it the number of eggs required. Fry these over the fire for two minutes till they are poached, and be careful to turn up the edges to keep them from spreading too far. Before sending them to the table sprinkle pepper over them, and cover them with tomato sauce. Eggs prepared in the same way and sprinkled over with grated cheese, are called moonshine eggs. Mrs. M. A. Burns. SWEET MEAT TORTILLA. Take four eggs, one ounce of apricot or pineapple preserve, three tablespoonfuls of butter. Warm the butter in a saute pan; beat separately the whites and the yolks of the eggs, mix them gently together, add the preserve and beat them again; pour the mixture into the butter and brown it lightly on one side, turn it with a plate and brown the other side; the pan must be kept moving to prevent sticking. Mrs. H. O. Lane. EGG TOAST. Butter the toast and pour over it a sauce made of milk thickened with flour and seasoned with butter, pepper and salt; add the whites of eggs chopped fine, then grate the yolks over the top. Mrs. J. M. Stone. EGGS ON TOAST. Put two quarts of water over the fire, and when it comes to a gentle boil add one-half teaspoonful of salt. Break in six eggs, taking care not to injure the yolks. Let them cook for five minutes. Have some toasted bread, slightly buttered, on a hot platter. Remove the eggs from the water with a skimmer and lay them on the toast and serve hot. Mrs. Sara Cook. [illustration: page number] COLUMBUS EGGS. Peel the shells from a dozen hard-boiled eggs and cut each ^gg in two around the center, cutting off also a little piece from one end so that they can stand on end as did the famous egg which Columbus handled; pulverize the yolks and mix with some finely minced chicken, smoked tongue or lean ham; moistening with a little fresh butter or vinegar and seasoning to the taste with salt, pepper and mustard. Fill with this the empty whites, taking care not to break them; press the two parts together and stand on a platter so that they will have the appearance of eggs that have not been dissected. The filling which remains over and above the capacity of the whites of the eggs to accommodate, may be made into a dressing by adding a little vinegar to it and pouring over the eggs. E. J. C. SPANISH EGGS. Boil for twenty minutes a teacupful of rice in two quarts of boiling water containing a tablespoonful of salt; drain through a colander and add a tablespoonful of butter; spread the rice thin on a hot platter and place on top of it six dropped eggs. Serve at once. D. A. V. EGGS, SWISS STYLE. Cover the bottom of a dish with two ounces of fresh butter and on this scatter grated cheese; drop the eggs upon the cheese without breaking the yolks; season to taste. Pour over the eggs a little cream and sprinkle with about two ounces of grated cheese; set in a moderate oven for about fifteen minutes. M. B. C. SCRAMBLED EGGS— No. 2. Break the eggs into a warm, buttered spider, being careful to avoid breaking the yolks; add a little salt and butter or cream; as soon as they begin to whiten stir carefully from the bottom until they are cooked as desired. L. S. M. POACHED EGGS, SPANISH STYLE.